I love serving corn cake with mexican, I normally buy a chi-chis packet at the grocery store and use that. But today I decided to go all out and make it from scratch.
It was just as good as the package, and now that I have a whole bag of masa I will have to make it more often. Next time you are making mexican try this recipe I promise you wont be disappointed.
Chi-Chi’s Sweet Spanish Corn Cake (From: Thats My Home)
- 1/2 C. butter or margarine, softened
- 1/3 C. masa harina
- 1/4 C. water
- 1 package (10 oz.) frozen corn, thawed
- 1/3 C. sugar
- 4 T. yellow cornmeal
- 2 T. whipping cream
- 1/4 t. baking powder
- 1/4 t. salt
With an electric mixer, beat butter or margarine until fluffy. Gradually beat in masa harina. On low speed, beat in water.
Place corn in the bowl of a food processor and pulse until chopped coarse. Stir in masa mixture.
In a small bowl, stir together sugar, cornmeal, cream, baking powder, and salt. Stir into corn mixture. Spread in a greased, 8-inch-square baking pan. Cover with foil. Place in a larger pan and pour boiling water half way up the side of the smaller pan. Bake at 350 degrees for 50 minutes or until set.
Remove smaller pan from water, uncover, and let stand 15 minutes.
bensbaby116
January 7th, 2009
I actually have a lot of those ingredients laying around in my house, believe it or not. I think I’ll have to try this! You’re totally making me want to have a Mexican night.
Laure
January 8th, 2009
This looks delicious! What a great dessert to serve after enchiladas or tacos!
Joelen
January 8th, 2009
Man, its been ages since I’ve been to a Chi Chis restaurant! One of my fave things to get there was the tiny scoop of their sweet corn cake. Thanks for posting this!